Scottish girolles and broad beans on toast

Josh Eggleton

Josh Eggleton

3rd October 2014
Josh Eggleton

Scottish girolles and broad beans on toast

By Josh Eggleton

(Serves 4)

Photo by David Griffen

This is simply mushrooms on toast but with a difference – girolles! Also known as chanterelle, they can be found all over Europe and the US but the Scottish ones have the best aroma (similar to apricots!) and retain a lovely golden colour when cooked. This can be changed for any other wild mushroom – and should if they are in season – but the light flavour of the girolles works really well with subtle earthy notes of the broad beans.


  • Ingredients:
  • 300g Scottish girolles or similar local wild mushrooms, well cleaned
  • 150g broad beans, podded
  • 1 small shallot, very finely minced
  • 1 clove of garlic, minced
  • 20g finely sliced chives
  • 25g butter
  • 4 slices of sourdough bread
  • Salt
  • Fresh black pepper


1. Heat up a medium-sized frying pan
2. Add the butter and, when it starts to foam, add the mushrooms
3. Cook until they start to soften, then season with salt and pepper, add the shallots and garlic and cook for a couple of minutes – just until the shallots are translucent and the butter has a lovely nutty smell
4. Toast the bread and divide between four plates.
5. Add the broad beans and the chives to the mushrooms and mix well
6. Divide the mix into generous piles on the toast and spoon over any extra butter
7. Serve and enjoy!

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